Canvass
May 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 11, 2026 · Original Source
Restaurant · Chicago, IL
Mezza Grilled Wraps & Pitas
222 W Merchandise Mart Plz
Last inspected May 11, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Apr 8, 2025
Pass
3 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED WATER LEAKING FROM STOPPER UNDERNEATH WASH COMPARTMENT OF THREE
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED BOXES STORED ON GRAY CONTAINER IN WALK IN FREEZER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GREASE BUILDUP ON INTERIOR CABINET AND REAR OF FRYER. INSTRUCTED TO CLEAN INTERIOR CABINET AND REAR OF FRYER. OBSERVED BUILDUP ON EXTERIOR OF PITA PRESS. INSTRUCTED TO CLEAN EXTERIOR OF PITA PRESS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Apr 8, 2025 · Original Source
Canvass
Jun 12, 2024
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED FRONT AREA HANDWASHING SINK (NEAR DRINK MACHINE) MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED CHICKEN IN THE WALK-IN COOLER COVERED TIGHTLY WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO REMOVE PLASTIC WRAP AND LEAVE COOLING FOODS LOOSELY COVERED OR UNCOVERED IF PROTECTED FROM OVERHEAD CONTAMINATION AND MAINTAIN.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED MULTI-USE BOWL USED AS A SCOOP IN DRY FOOD BULK STORAGE CONTAINER IN THE FRONT AREA. INSTRUCTED TO REMOVE BOWL AND REPLACE WITH A UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED NONFOOD-CONTACT SURFACES OF THE FOLLOWING EQUIPMENT ITEMS TO BE SOILED WITH FOOD DEBRIS AND OTHER SOILS: LOWER INTERIOR CAVITY OF DEEP FRYER, EXTERIOR GEARS AND SURFACES OF PITA PRESS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO CERTIFIED MANAGER WITH ALLERGEN AWARENESS TRAINING OR CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING TO ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON-SITE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jun 12, 2024 · Original Source
Complaint
Dec 11, 2023
Pass w/ Conditions
1 recorded violation
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
Improper cooling method used. Found whole hot cooked beans stored in bussing tub 8" deep being cooled down in walk-in cooler, beans temp at 198f, warm Hummus container at 70f covered tightly. All Food cooked within 2 hours ago. Instructed manager to break down hot TCS foods into smaller containers and store uncovered to facilitate cooling down process. Priority foundation violation 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Chicago Department of Public Health, Dec 11, 2023 · Original Source